Polvo A Lagareiro - Portuguese Style Octopus

This is a very typical Portuguese dish. Lagareiro means an olive oil artisan - a maker of olive oil. It lends its name to this dish because the octopus is bathed in garlic infused olive oil. This method is also commonly used with Bacalhao - Salted Cod.

Perfectly roasted potatoes which are then given a little punch - Batatas a murro, are the perfect accompaniment for this dish.

Topped with finely chopped coriander and a little hint of chilli, I cannot tell you how delicious this is.

I used a pressure cooker for the octopus but you can cook in a pan until the onion is soft and the octopus tender.  It will just take a little longer.

Once cooked, the octopus is then either roasted or grilled in its olive oil bath.

I par boiled my potatoes until they were nearly cooked through.  Basically you want them at this stage just as you are putting your octopus on to cook.  You will then roast them in the oven for as long as the octopus is cooking.  Once your octopus is ready, your spuds will be perfectly roasted.  

Octopus - Serves 4

Pre-heat oven to 200 degrees Celsius

2 kilo baby octopus - cleaned

1 large onion - intact - skin on

2 bay leaves

1 tablespoon black peppercorns

1 teaspoon pink peppercorns

1 teaspoon rock salt

5 cloves garlic

A drizzle of olive oil

Water to cover the octopus

3/4 cup olive oil

6 garlic cloves - finely sliced

1/2 bunch coriander - finely chopped

2 chillis - finely sliced

Salt to season

To the pressure cooker add the baby octopus, onion, peppercorns, rock salt, garlic cloves, and a drizzle of olive oil.

Cover with enough water to just cover the octopus.  The octopus let off more water while cooking. 

Bring to pressure and cook for 20 minutes.

If you are not using a pressure cooker, continue to cook until the onion is soft.  That is when you know the octopus is done.

A whole onion is used as the skin helps tenderise the octopus.  The other reason is that you do not want bits of onion through the octopus, you are only using it for flavour.

About 5 minutes before the octopus is cooked, to a shallow baking tray add the 3/4 cup olive oil, the chilli and the sliced garlic.  Place the dish in the oven so that you can flavour the oil. Keep an eye on it you don't want to burn the garlic.

Once the octopus is cooked, remove from the pan with a slotted spoon and place into the flavoured oil.

Bake in the oven for approximately 10-15 minutes.  

Remove from the oven and top with the coriander.  Give it a good mix so that it is all coated.

Potatoes

1kg small chat potatoes

Salt to season

Olive oil

Place the washed potatoes into a saucepan and fill with water.  Cook until just cooked.

Drain the water and place the potatoes on a cooking tray.

Sprinkle with salt and drizzle with olive oil.

Cook for 20 minutes at 200 degrees celsius until golden.

Remove and with your palm give them a little squash - a punch - um murro.  

Serve with the Octopus - delicious.

Enjoy.

Orange Scented Almond and Pistachio Biscotti

Lightly fragranced with finely zested orange peel, delicately crumbly and so delicious. You can whip these up in no time. A great recipe for even the basic cook.  I added roasted almonds and pistachio kernels, you could really add any nut mixture you prefer.

Pre-heat oven to 180 degrees Celsius 

125g softened butter

3 eggs

1 cup caster sugar

1 teaspoon vanilla essence or paste

Fine zest of 1 medium Orange

3 1/2 cups plain flour

1 teaspoon baking powder

1/2 cup pistachio kernels

1/2 cup roasted almonds 

60ml Frangelico

Using the paddle attachment beat the butter and mix until creamy and pale in colour.

Add the eggs one at a time and mix until well incorporated.

Add the vanilla and the sugar.

Remove the paddle and replace with the dough hook.

Add the flour, baking powder, orange zest and the nuts. 

Mix until the dough comes together.

Add the Frangelico and beat until incorporated.

Form the dough into a log and cut in half lengthways. Flatten slightly.

Place on baking sheet or tray and bake for 35 minutes.

Remove and let cool slightly.

Using a sharp knife* cut 1cm slices diagonally. Repeat with second log.

Lay cut biscotti back onto baking sheet and place back into the oven for a further 5 minutes on each side.

Make sure not to over bake them as they will harden.

* If your knife is not sharp enough the biscuit will start to crumble and break when cutting.

Enjoy!

Orange Scented Almond and Pistachio Biscotti

Lightly fragranced with finely zested orange peel, delicately crumbly and so delicious. You can whip these up in no time. A great recipe for even the basic cook.  I added roasted almonds and pistachio kernels, you could really add any nut mixture you prefer.

Pre-heat oven to 180 degrees Celsius 

125g softened butter

3 eggs

1 cup caster sugar

1 teaspoon vanilla essence or paste

Fine zest of 1 medium Orange

3 1/2 cups plain flour

1 teaspoon baking powder

1/2 cup pistachio kernels

1/2 cup roasted almonds 

60ml Frangelico

Using the paddle attachment beat the butter and mix until creamy and pale in colour.

Add the eggs one at a time and mix until well incorporated.

Add the vanilla and the sugar.

Remove the paddle and replace with the dough hook.

Add the flour, baking powder, orange zest and the nuts. 

Mix until the dough comes together.

Add the Frangelico and beat until incorporated.

Form the dough into a log and cut in half lengthways. Flatten slightly.

Place on baking sheet or tray and bake for 35 minutes.

Remove and let cool slightly.

Using a sharp knife* cut 1cm slices diagonally. Repeat with second log.

Lay cut biscotti back onto baking sheet and place back into the oven for a further 5 minutes on each side.

Make sure not to over bake them as they will harden.

* If your knife is not sharp enough the biscuit will start to crumble and break when cutting.

Enjoy!

Frank Camorras Gypsie Donuts

I was privileged to attend a cooking class last Friday night at The Sydney Seafood School, hosted Movida's very talented chef Frank Camorra. We cooked a three course meal. For entree we cooked Squid Ink Pasta with fresh clams (Fideos Negros con Almejas) and garlic Aioli. Main we cooked the tastiest Spanish Rice with Prawns (Arrozde Gambas) and for dessert we made Gypsy Donuts (Bunuelos de las Gitanas).

Frank explained that these donuts are typically found at the fair and are cooked by the Gypsy ladies. Served with a hot dark chocolate sauce I'd have these over fairy floss at the fair any day. 

Recipes are all found in Frank Camorra's new book Movida Solera

Gypsy Donuts - Bunuelos de las Gitanas 

14 grams dried yeast

1 cup - 250ml lukewarm water

250 grams plain flour

Pinch of salt

1 tablespoon caster sugar

Olive oil for deep frying

2 tablespoons white sugar

Icing sugar for dusting

Fine rind of 1 orange*

100 grams dark chocolate 

300ml milk

*Ive added the rind. It works brilliantly with the chocolate. You could also add spice to flavour the dough.

Place the water in a small bowl and add the yeast.  Allow to stand for about 5 minutes until it starts to bubble slightly. Placing the bowl in a warm place is ideal as it will activate the yeast.

In a large bowl add the flour, salt, orange zest and sugar. To this add the yeast mixture and mix with a wooden spoon for about five minutes.

The consistency should be a very thick batter.

Cover the dough and place in a warm place to rise for about half an hour. The mixture should double in size.

Meanwhile make the hot chocolate sauce. Place the milk and the chocolate in a small saucepan over medium heat. Stir until melted. Once done remove from heat and set aside.

Heat oil in a wok or electric deep fryer to 170 degrees Celsius. This temperature will allow the donuts to cook in the centre. I actually didn't use a thermometer or deep fryer. I filled a wok with oil and cooked over medium heat. Worked well.

Wet your hands and pull off a golf ball sized pice of dough.

Flatten slightly between the palm of your hands and make a hole in the centre.

Carefully place into the oil and using either a wooden chopstick or the end of a wooden spoon, place into the hole and twirl the dough so that it forms the shape of a donut.

It is easier to do this part with a partner. One can flatten dough and place in oil while the other does the twirling. If you are doing it on your own you have to work quite quickly otherwise the dough will start to cook quickly and you won't have enough time to form the donut hole.

Cook on each side for about 2 minutes until golden.

Remove and place on paper towel and sprinkle with caster sugar while still hot. I went one further and also sprinkled lightly with icing sugar.

Serve with the Hot Chocolate Sauce.

Ole!!

Thai Larb Lettuce Cups

Tangy, spicy, fresh and lean. A quick one to whip up and a clear winner with my family. I've used lean pork mince but you could also use chicken or turkey mince.

You can control the heat by deciding on how much chilli to use, we like ours mild so I have written the recipe with less heat. Feel free to add more or less chilli, it won't detract from the flavour of this dish.

1/4 cup sesame oil 

2 lemongrass stalks 

4 Kaffir lime leaves 

3 green chillis

2 cm piece of ginger

3 cloves of garlic

1 finely chopped onion

2 finely chopped celery stalks

800g pork / turkey or chicken mince

80ml fish sauce

Juice of 1 lime

1 teaspoon red chilli powder 

1 teaspoon of sugar 

1/4 cup finely sliced green shallots

1/2 cup finely sliced basil

1/2 cup finely sliced mint

1/2 cup finely chopped coriander

salt and pepper to season

White sesame seeds for sprinkling 

1 iceberg lettuce

Roughly chop the lemongrass, lime leaves, green chillis, ginger and garlic and add to a food processor. 

Pulse until all finely chopped.

Add the sesame oil to a wok.  Once quite hot, flash fry the processed mixture for approximately two minutes to release all flavour.

To this add the mince. Cook until browned.  

Add the fish sauce and let it bubble away for about five minutes.

Add the chilli powder and the sugar.

At this stage check your seasoning. Bear in mind that the fish sauce is generally quite salty so you may not need to add salt.

Add the finely chopped celery and onion and cook for another 5 minutes.

Add the lime juice and the herbs; mint, coriander and basil. Mix well to combine.

Sprinkle with sesame seeds.

Prepare the iceberg lettuce by washing well and removing the end core.  Remove each leaf one by one.  You may need to trim them to ensure you have a neat little cup.

To serve, spoon larb into each lettuce cup.  They can be rolled up and eaten like San Choi Bau.  

We also served ours with steamed Jasmine Rice.

Enjoy!

Egg White Breakfast Cups

I've been making these as a healthy breakfast/ lunch option. You can really use your imagination here and make these with whatever  veges you have on hand. I don't usually add tuna instead I have these for lunch with a can of tuna but today I've decided to incorporate the tuna and they have turned out very tasty. They are full flavoured, very low in fat and super quick and easy to make.

1 500g carton of egg whites or 10 eggs separated (use egg white only)

1 bunch asparagus spears - finely chopped

2 green shallots - finely sliced

1 green chilli - finely sliced (Optional)

6 cherry tomatoes - quartered

1 small can of tuna in springwater 

Salt / Pepper to taste

Sumac to sprinkle

Pre-heat oven to 180 degrees celsius.

Spray a 12 hole muffin tin with olive oil spray.

Evenly distribute the chilli, (if using) asparagus and the shallots into each muffin hole.

Place two pieces of cherry tomato in each muffin hole.

Drain the tuna and evenly distribute amongst the muffin holes.

Season with salt and pepper to taste.

Pour the egg whites into each muffin hole  ensuring ingredients are covered until just below the rim.

Sprinkle with Sumac for a tangy lemony flavour.

Bake for 20 minutes.

Enjoy!

Zucchini Fritters

Quick to make, healthy and good for you. These little fritters are full of flavour and nutritional goodness. 

4 Zucchini  - grated

4 Asparagus - finely sliced

2 green shallots - finely sliced

1 small green chilli - finely sliced

1/4 cup Almond meal

50gr goats cheese

2 free range eggs - lightly beaten

Salt and pepper to taste

Olive oil for frying*

Grate zucchini coarsley.  Place into a clean tea towel or muslin cloth and wring out as much water from the zucchini as you can.  Place into a bowl.

Add the asparagus, shallot, chilli, almond meal, cheese and eggs. Mix well to combine. (I actually used my hands for this step).

Season with salt and pepper to taste.

Add the olive oil to the fry pan and heat on medium heat.

*You can choose to use coconut oil to fry if you wish.

Place a heaped tablespoon of the mixture into the pan and cook on each side for about 2-3 minutes until golden.

These are traditionally served with sour cream. You can serve with a side salad for a healthy lunch option.

Enjoy!